For the Cashew Cheese:

Blend cashews in purified water & lemon juice in high speed blender (Vitamix is best). Puree until smooth consistency. Transfer to a glass container and let sit at room temperature for 24-48 hours for fermentation process. (Length of time sitting out depends on temperature of room. The warmer the room is, the faster it will ferment).

For the Ravioli Filling:

Sautee the onions until slightly caramelized. Add garlic and chanterelles and sauté for another 4-5 minutes. Remove from the heat, allow to cool, then add the basil. Transfer the mixture to a food processor and pulse until it forms a rough puree. Thoroughly combine with the cashew cheese and season with salt and pepper. Set aside.

For the Celeriac Ravioli:

Preheat the oven to 350 degrees. Line an oiled baking pan with parchment paper. Lay the celery roots flat on the parchment paper, brush with oil and top with another layer of parchment. Put a baking pan of the same size on top to press the celeriac and bake for 10 minutes, or until the celeriac is slightly translucent, but not brown.

Making Balsamic Reduction:

Making balsamic reduction is easy. Buy a bottle of inexpensive balsamic vinegar and reduce until its 1/4 of its original volume. You can do this by either reducing slowly over low heat (be careful not to burn it, it gets critical near the end), or for a safer and tastier way, place in a dehydrator and reduce until a syrup state.

To Assemble and Serve:

Spoon a dollop of filling onto each celeriac slice and cover with a matching sized celeriac slice. Press down the edges to seal in the filling. Bake for another 5 minutes.Serve the ravioli immediately after baking. Drizzle the plate with balsamic reduction and truffle salt (or your favorite sea salt).